A warm oatmeal cup and a spoonful of yogurt can be a nice change from a bowl of oats. Make a batch when you have time, then take out what you need for breakfast or a snack.
The cups hold their shape for packing, while the yogurt stays separate until you’re ready to eat. That also lets each person choose how much yogurt they want.
Put together the batter
For a batch of 12, gather 3 cups of old-fashioned rolled oats, 2 eggs, 1½ cups of milk, ½ cup of unsweetened applesauce, 2 tablespoons of oil, 1 teaspoon each of baking powder and cinnamon, and a little vanilla. You can add 3 tablespoons of brown sugar or another sweetener if you enjoy it.
Wash an apple under running water and cut about ½ cup into small pieces. Small pieces distribute more evenly than large chunks. You’ll need a 12-cup muffin pan and a little oil for the wells.
Whisk the eggs, milk, applesauce, oil, vanilla and any sweetener in a bowl. Stir the oats, baking powder, cinnamon and chopped apple into the mixture. Use clean utensils and don’t taste the raw batter, which contains uncooked eggs.
Let the oats absorb some liquid before filling the pan. About five to ten minutes gives the mixture time to sit. Stir once more, then divide it among the greased wells.
Bake and serve
Bake in an oven preheated to 350°F. Start checking around 25 minutes; cups may take about 25 to 30 minutes, but pan size and ovens vary. They should be set, and an egg-containing center should reach 160°F. Check with a food thermometer instead of judging only by the color on top.
Let the pan cool a little before removing the cups. Use an oven mitt: the metal stays hot. If the cups seem fragile, let them rest a few more minutes and loosen the edges gently.
Spoon plain Greek yogurt into a separate bowl and serve an oatmeal cup beside it. You can also crumble a cup over yogurt or warm one and add yogurt after heating. A little extra applesauce on the side is another option if you like a softer bite.
Make breakfast your size
One cup might be a convenient start, but it isn’t a prescribed portion. If you’re taking a GLP-1 and want a smaller breakfast, try an amount that feels comfortable and save the rest. If you’re hungry for more, add another cup, fruit or something else you enjoy.
Yogurts differ in protein and serving size, so check the container if you’re comparing options. The amount of protein in the meal depends on the cup, the yogurt and how much you serve; we haven’t calculated a total for every variation.
This batter contains egg and milk. Lactose-free dairy still contains milk protein and is not appropriate for a milk allergy. If you need an egg-free or milk-free version, use a recipe designed for those requirements and check each ingredient rather than assuming a swap will bake the same way. Choose certified gluten-free oats when medically needed.
Keep the extras useful
Refrigerate leftovers within two hours, or within one hour in temperatures above 90°F. Freeze a suitable portion if you won’t use the batch promptly, and mark the container with the date. Let hot cups cool enough to handle, then put them in shallow covered containers without leaving them out for an extended time.
Take yogurt to work in an insulated bag with a cold source. When reheating the cups as leftovers, warm them to 165°F throughout, checking with a thermometer. Add the cold yogurt afterward.
For other morning ideas, read breakfasts for smaller appetites. You can make one batch, see how you like it, and adjust the fruit or topping next time.